(Serves four to six)

250g medium bulgur wheat
4 chicken breast halves
3 tbsp olive oil
1 tsp ground coriander
Salt and pepper
6 small mint sprigs
Juice of 2 lemons
5 tbsp extra virgin olive oil
4 tbsp each chopped parsley and mint
1 small onion, grated or very finely chopped
4 large plum tomatoes, sliced
2 yellow peppers, peeled, cored and cut into small strips
12 pitted black olives, halved
Mint leaves to garnish

Put the bulgur wheat into a bowl, cover it with at least five cm of cold water and leave to soak for an hour. Cut the chicken breasts in half lengthways and put them into a shallow dish. Add the olive oil, coriander and some salt and pepper, stir to coat, then tuck in the mint sprigs, cover and leave to marinate while the bulgur soaks.

Drain the bulgur, squeeze it as dry as possible and add the lemon juice, extra virgin olive oil and plenty of salt and pepper. Leave it for 15 minutes to absorb the dressing, then stir in the parsley, mint and onion. Spread the bulgur on to a serving dish, and surround it with the tomatoes and peppers. Scatter over the olives and garnish with mint leaves.

Grill or fry the chicken pieces for about eight minutes, turning and brushing with the marinade until cooked through. Cut the chicken into strips, pile on to the tabbouleh salad and serve.